Ever stare into your fridge at a collection of lonely vegetables and wonder what on earth you’re going to do with them all? Trust me, I’ve been there. That’s exactly how this beautiful, saucy Veggie Stir Fry Udon was born. It’s my go-to solution for turning a simple pack of noodles and whatever veggies are hanging out in the crisper into a dinner that’s fast, filling, and feels a little bit fancy without any of the fuss. So good.
Why You’ll Love This
This dish is a true weeknight warrior. It comes together in about 20 minutes, uses mostly pantry-staple ingredients, and is completely forgiving. Got a red pepper instead of a carrot? Toss it in. Not a fan of broccoli? No problem. The chewy, thick udon noodles are so, so comforting, and they hold onto that incredible savory stir fry sauce like a dream. It’s the perfect way to get a healthy, veggie-packed meal on the table that everyone will actually be excited to eat.
Ingredients You’ll Need
Here’s a look at the key players that make this dish shine. The exact measurements will be waiting for you in the printable recipe card below, but I love knowing why each ingredient is there. Udon Noodles: The chewy, satisfying star of the show. Stir Fry Vegetables: We’re using a classic mix of broccoli, bell peppers, carrots, and mushrooms for color and crunch. Garlic & Ginger: The essential aromatic base for any great stir fry. Stir Fry Sauce: A simple, magical combo of soy sauce, broth, a touch of brown sugar, and a splash of balsamic vinegar for depth. Cornstarch: Our little helper to thicken the sauce and make it glossy. Sesame Oil: For that nutty, authentic finish you just can’t beat.
Let’s Get Cooking Step by Step
- First, get your prep done. Chop all your vegetables into similar-sized pieces so they cook evenly. Whisk together your stir fry sauce ingredients in a small bowl or measuring cup until the brown sugar and cornstarch are completely dissolved. This makes the actual cooking process a breeze.
- Bring a pot of water to a boil and cook your udon noodles according to the package directions. They usually only need 2-3 minutes. Drain them and give them a quick rinse with cold water to stop the cooking. Toss them with a tiny bit of neutral oil to prevent sticking.
- Heat a tablespoon of oil in a large wok or skillet over high heat. Once the oil is shimmering, add your harder veggies first—like the broccoli and carrots. Stir-fry for about 2 minutes until they just start to soften.
- Add the softer veggies (bell peppers, mushrooms) and your minced garlic and ginger. Keep everything moving in the pan for another 2-3 minutes. You want them to be vibrant and crisp-tender, not mushy.
- Push all the vegetables to the sides of the pan, creating a well in the center. Pour your sauce mixture into the center. It will begin to bubble and thicken almost immediately thanks to the cornstarch.
- Once the sauce is thickened, add the cooked and drained udon noodles to the skillet. Use tongs to toss everything together, ensuring every noodle and veggie piece is beautifully coated in that glossy sauce. Drizzle with a little sesame oil, give it one final toss, and serve immediately!
Exploring Flavorful Stir Fry Sauces
The sauce is really where you can make this dish your own. The base we use is a classic, but don’t be afraid to play around! For a touch of heat, add a spoonful of sriracha or a pinch of red pepper flakes to the sauce mixture. If you love a tangy punch, a squeeze of fresh lime juice at the end is fantastic. For a richer, more savory note, a teaspoon of miso paste whisked into the sauce is absolutely delicious. Honestly, once you have the basic formula down, your stir fry sauce can be different every time.
Delicious Variations & Substitutions
This recipe is a perfect template. Out of udon? Use lo mein noodles, spaghetti, or even zucchini noodles for a low-carb option. Need more protein? Diced tofu, shredded rotisserie chicken, or a couple of scrambled eggs stirred in at the end are all wonderful additions. Not a fan of mushrooms? Swap them out for snap peas or sliced water chestnuts. The goal is to use what you have and what you love to create a veggie stir fry that works for you.
Tips for Perfectly Cooked Udon Noodles
- Don’t skip rinsing the cooked noodles with cold water. It washes away excess starch and stops them from cooking into a gummy blob.
- Get your pan screaming hot before you add the veggies. A hot pan equals a quick sear and tender-crisp results, not steamed and soggy vegetables.
- Prep everything before you even turn on the stove. Stir fries come together incredibly fast, so having your sauce mixed and veggies chopped is key.
- And please, please avoid overcrowding the pan. If your skillet is on the smaller side, cook the veggies in two batches to ensure they get that nice sear instead of steaming.
Storage & Reheating Your Veggie Stir Fry
Leftovers will keep in an airtight container in the fridge for up to 3 days. The noodles will soak up a lot of the sauce, so when reheating, I find a tiny splash of water or broth in a skillet over medium heat works best. Gently toss until everything is warmed through. You can also use the microwave, but be sure to cover it and heat in 30-second intervals, stirring in between. I don’t recommend freezing this dish, as the vegetables and noodles will become mushy when thawed.
Frequently Asked Questions
- Can I use frozen vegetables for this stir fry? You absolutely can! There’s no need to thaw them first. Just add them straight to the hot pan. You might need to add a minute or two to the cooking time since they’ll release more water as they cook.
- My stir fry sauce turned out too thick. What can I do? No worries, this happens! Just whisk in a tablespoon of broth or water at a time until it reaches your desired consistency.
- What’s the best way to prevent my udon noodles from sticking together? After rinsing them with cold water, toss them with just a teaspoon of a neutral oil like avocado or canola oil. This creates a light barrier that keeps them separated.
- Is this udon noodle stir fry recipe gluten-free? The vegetables and sauce can easily be, but traditional udon noodles are made with wheat flour. For a gluten-free version, simply look for gluten-free udon or soba noodles made from 100% buckwheat.
A Weeknight Veggie Stir Fry Udon That Feels Like a Hug
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Veggie Stir Fry Udon is loaded with colorful vegetables, bouncy noodles, and a savory stir-fry sauce that comes together in under 30 minutes. It’s the perfect quick, meatless dinner that’s better than takeout.
Ingredients
▢ 14 oz fresh or frozen udon noodles
▢ 1 tablespoon neutral oil (like avocado or vegetable oil)
▢ 1 cup broccoli florets
▢ 1/2 cup julienned carrots
▢ 1/2 red bell pepper, sliced
▢ 1/2 yellow bell pepper, sliced
▢ 1/2 cup sliced mushrooms
▢ 3 cloves garlic, minced
▢ 1 teaspoon fresh ginger, grated
▢ 1/4 cup low-sodium soy sauce
▢ 1/4 cup vegetable broth
▢ 1 tablespoon brown sugar
▢ 1 tablespoon balsamic vinegar
▢ 1 tablespoon cornstarch
▢ 1 teaspoon sesame oil
Instructions
1. Chop all vegetables into similar-sized pieces.
2. In a small bowl or measuring cup, whisk together soy sauce, vegetable broth, brown sugar, balsamic vinegar, and cornstarch until smooth.
3. Cook udon noodles according to package instructions (usually 2–3 minutes). Drain and rinse with cold water. Toss with a bit of oil to prevent sticking.
4. Heat 1 tablespoon neutral oil in a large skillet or wok over high heat. Add broccoli and carrots; stir-fry for 2 minutes.
5. Add bell peppers, mushrooms, garlic, and ginger. Stir-fry another 2–3 minutes until crisp-tender.
6. Push veggies to the sides of the skillet and pour the sauce into the center. Let it bubble and thicken for about 1 minute.
7. Add cooked udon noodles to the skillet and toss everything together until well coated.
8. Drizzle with sesame oil, toss once more, and serve hot.
Notes
• For extra heat, add a pinch of red pepper flakes or a drizzle of sriracha.
• You can substitute tamari or coconut aminos for soy sauce if gluten-free.
• Great with tofu, tempeh, or even leftover rotisserie chicken if you’re not strictly vegetarian.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 7g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
